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The Best Classic, Creamy New York Cheesecake with Graham Cracker Crust

A thick, creamy slice of new york cheesecake with a golden-brown graham cracker crust resting on a white plate.
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Make the ultimate rich, dense, and velvety smooth New York Cheesecake from scratch. This recipe uses a water bath technique to guarantee a perfect, crack-free finish every time you bake this classic dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature

Instructions

  1. Prepare the crust: Preheat your oven to 350 degrees F (175 degrees C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling. Reduce the oven temperature to 325 degrees F (160 degrees C).
  2. Prepare the water bath: Wrap the outside bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
  3. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and lump-free. Scrape down the sides of the bowl often.
  4. Gradually beat in the 1 1/2 cups of sugar, flour, vanilla extract, and salt until just combined. Do not overmix.
  5. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter. Mix in the sour cream last, mixing only until smooth.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Carefully pour hot water into the roasting pan, surrounding the springform pan, until the water reaches about halfway up the sides of the springform pan. This is your water bath.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (about 2 inches) for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • Use room temperature ingredients for the filling; this prevents lumps and ensures a smooth, velvety texture.
  • Do not substitute the full-fat cream cheese; the high fat content is necessary for the authentic rich and dense New York style.
  • The water bath (bain-marie) is the secret to achieving a creamy, no-crack cheesecake. Do not skip this step.

Nutrition

Find it online: https://mdlatdmm.com/new-york-cheesecake-recipe-classic-creamy/